Region: Eden and Barossa Valleys, SA
Grapes: complex white blend
First Glance: aromatic, plush, elegant
Michael hall was originally in the business of valuating jewellery, working in his native London and in Switzerland. Wine had always been a passion, and at 40, Michael uprooted his life and career, and moved to Australia to pursue winemaking. A wine science degree later, and following a number of years working for iconic top producers both here and abroad in Burgundy and the Rhone valley, Michael now focuses entirely on his eponymous label.
The Sang de pigeon Blanc is a bit of a showstopper. Truly its own, it is a mix of aromatic and semi-aromatic varieties. The blend changes slightly from year to year, but the turnout is always pure joy and deliciousness. The base for this wine is always a mix of Muscat, Riesling, Crouchen and Verdelho, from a co-planted 1946 vineyard in Eden Valley. In 2021 this has been blended with Roussanne from the Barossa.
Pressed to French oak and barrel fermented with wild yeasts. Matured for nine months in yeast lees it was then blended with tank fermented Barossa Valley Roussanne.
The Best Cellars View:
This year's Blanc displays an impressive arsenal of flowers, a little rose water, citrus and just barely ripe exotic fruits. The wine also displays faint herbal nuances - clearly care was taken to not make an over-blown expression, rather going the way of an elegant and crunchy aromatic blend. On the palate there is good freshness to the medium-weighted body, which has that subtle softness that presumably comes from the inclusion of Roussanne and Muscat. Very much it's own, and very delicious!